Gobi Paratha, Cauliflower paratha, how to make gobi paratha?

Today I am here with gobi paratha recipe. Gobi is nothing but cauliflower and it is also known as phool gobi. Gobi paratha is flatbread stuffed with spicy cauliflower filling. The flat bread / paratha is made with whole wheat flour and stuffing is made of cauliflower and making this paratha a wholesome food. This paratha is vegan too. Serve this paratha with raitha for a simple meal and for vegans, serve with some simple vegan side dish.

How to make gobi paratha?

First prepare the dough – In the bowl add flour required water and salt and knead till the dough is smooth. Then add oil, knead again and let the dough rest for at least 30 minutes. Then prepare the spicy cauliflower filling. Grate cauliflower and keep it aside. Heat oil, then add cumin seeds and when they sputter add ginger garlic paste, chilli powder, turmeric powder and cumin powder and cook for a minute. Then add grated cauliflower, required salt and fry in low heat till the cauliflower is cooked. Add chopped cilantro and mix well and turn off the heat. Let the mixture cool. Divide the dough into equal sized balls. Take a ball, dust it with flour and flatten it into a small disc, then add the filling in the middle, pull the edges together and seal them and dust more flour and roll them again gently into a flat disc. Take care that the stuffing doesn’t come out. Heat the griddle and cook the paratha on both sides drizzling oil. Repeat the process for rest of the dough.

Find below the step by step pictures of preparing the dough and the spicy cauliflower filling. I have also shared a video of how to stuff the filling and flatten the paratha and cook it.

First prepare the dough for paratha. In a bowl, add wheat flour, salt and then add water little by little and knead well to form a smooth dough. Then add oil and knead. Let the dough rest for at least 30 minutes.

Then prepare the spicy cauliflower filling. Grate cauliflower and keep it aside. Heat oil, add cumin seeds and when they sputter add ginger garlic paste, turmeric powder, cumin powder and chilli powder and fry for a minute. Then add grated cauliflower along with required salt and fry in low heat till cauliflower is cooked. Now add chopped cilantro and turn off the heat. Let the mixture cool down.

Divide the dough into equal sized balls. Then take a ball and dust it with flour, flatten into a small disc and place the filling in the middle, pull the edges together and seal them. Dust more flour and flatten them gently with a rolling pin. Take care to roll gently so that the stuffing doesn’t come out.

Heat griddle, put paratha on it, drizzle oil and cook and then flip it to other side, drizzle oil and cook. Remove from the griddle.

Repeat the process for rest of the dough. Serve it with raitha or side dish of your choice.

Notes :

Depending on the amount of stuffing used, there may be leftover filling after making parathas. You can make more parathas or use them for stuffing sandwiches too.

I wanted these parathas to be vegan, so used oil for cooking. If you are not particular about vegan, then you can use ghee (clarified butter) for cooking the parathas instead of oil for extra flavor.

For vegan meal, you can avoid serving it with raitha and serve it with any other vegan side dish.